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Dessert

Deviled Crabs

Deviled Crabs are boiled crab meat mixed with butter, mustard, cayenne, salt, breadcrumbs, and cream, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Deviled Crabs

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. In a bowl, mix the minced crab meat with an equal quantity of fine bread crumbs.

  2. Cream the butter until light, then mix in the mustard powder.

  3. Carefully stir in the crab mixture and cream, a handful at a time.

  4. Season with cayenne pepper and coarse sea salt to taste.

Fill and bake

  1. Fill the crab shells with the mixture and sprinkle bread crumbs on top.

  2. Place three small pieces of butter on each shell and bake in a hot oven (400°F / 200°C) until browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Crab + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together317 recipes

    Shared aroma: acetoin (butter, cream).

  5. Crab + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together812 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crab meat
Provides the main flavour and the body of the filling.
Fine bread crumbs
Absorb moisture and help bind the filling so it holds its shape.
Butter
Adds richness and fat, and helps the top brown in the oven.
Cream
Adds moisture so the filling stays tender rather than dry.
Mustard powder
Adds a sharp, pungent flavour that balances the richness of the crab.

The step that matters

Stirring in the crab mixture gently. Crab meat is delicate, and rough mixing breaks it into shreds, which makes the filling pasty and uneven. Adding it a handful at a time and folding carefully keeps the pieces intact and the texture light.

Swap the mustard

How well each one fits the dish's main ingredients (crab, butter, pepper, bread, cream):

  1. Capsicumfits better
  2. Potatofits better
  3. Onionfits better
  4. Mustardthe original

Fit is the average pairing score against crab, butter, pepper, bread, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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